Sides and Salads

Cooking Rice in the Oven

  1. Preheat your oven to 375°F.
  2. Start with one cup of uncooked rice. This will be enough for four regular servings of rice. To make a double batch, just double all the quantities given here (but not the cooking times).
  3. Rinse the rice with cold water until the water is clear. You don't absolutely need to rinse the rice, but doing so removes excess starch that can make the rice come out sticky. The flip-side is that rinsing the rice washes away some of the nutrients that are added to white rice. The choice is yours. Note that you don't need to rinse brown rice.

Carrot "Rice" Leek Risotto with Bacon

Ingredients:

  • cooking spray
  • 2 slices of center cut bacon
  • 2 (175g) carrots, peeled, spiralized into noodles
  • 1 tsp minced garlic
  • 1/2 cup of sliced leeks
  • 1/2 cup + 1 tbsp low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • pepper, to taste
  • 1 tsp freshly chopped parsley, to garnish

Directions:

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Strawberry and Spinach Salad with Quinoa and Goat Cheese

Ingredients
Salad
  • 2½ cups baby spinach, roughly chopped
  • 5 to 6 strawberries (to yield ¾ to 1 cup sliced strawberries), hulled and cut into ¼-inch thick slices
  • 1½ ounces chilled goat cheese, crumbled
  • 2 tablespoons slivered almonds
Quinoa

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Pico De Gallo

Ingredients
  • 2 cups Roma tomatoes, diced (3-4 tomatoes)
  • 1 cup white onion, finely diced (1/2 large onion)
  • ¼ cup jalapeno, seeds removed and minced (1 jalapeno)
  • ¼ cup fresh cilantro, finely chopped
  • 1 teaspoon Kosher salt (or more to taste)
  • juice of 1 lime (or more to taste)

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